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Topic: Wayne is Branching Out (Read 9992 times)

Okay, I made, basically, the same pie, week in and week out, for several years. While everyone in my circle was pleased with my pies, I felt that I could do better. Not that the pies I had been making we're not good, They just were not what I really wanted. In recent weeks, I changed a few things, and I am getting closer to what I really want to be making. Here is my humble attempt at a "Margherita" pie. Not terrible for my wimpy oven and wimpy stone. Still plenty of room for improvement, but...........it tasted great!

Oh, Nate, I knocked a minute off of the knead time for this dough. The pic is of the last pie of four. The dough ball had been sitting on the counter for about 90 minutes. It handled great, except it stuck to the container a bit, making it tough to shape. I may try a bit less kneading, to see if it changes the dough. Pretty good, as is.Thanks!

So, I was planning to make dough on Thursday, for pies on Saturday. Found out I have a Father/Daughter Girl Scout function Saturday. Ended up making dough tonight, and will make pies Thursday evening. Made same dough as last time, but reduced knead time by 30 seconds (went 3:30 on speed 2 of the KA). Dough looked and felt nice.

Made two pies with this dough tonight. Turned out okay, but I don't think they were as good as the last ones I made. Dough handled well, and opened easily. Seemed to lack something in texture and taste. Still good. I really need to step up to a better baking surface. Even allowing some time between pies, the second one did not brown as well on the bottom. Here are some pics of the second pie

Thanks, Mark. I am having fun! Tinkering with the workflow and equipment and formulas. Getting better all the time. I have not made a bad pizza, since I started making my own, about six years ago. I think the only limiting factor in the equation, is the equipment. Making do with what I have, and enjoying it all.

I had a dough ball left from last night, so I made a pie for lunch. No sauce on this one. Fresh mozz, tomatoes, mushrooms, Canadian Bacon, and a drizzle of EVOO. Baked for 5 minutes on the stone, with the broiler on for the final 2 minutes. Gave it a half turn while the broiler was on, to even out the browning. Quite different than my usual pies.

So, I am making pies at my sister's house this Saturday. Ten to twelve people, mostly adults and teens, maybe a couple of little ones thrown in too. Decided to make 8 dough balls for 12" pies. I had my dough making evening all planned out. So much for plans. Unexpected events put my timing way off. Somehow managed to get all the doughs made and resting in the fridge by 9:30pm. It was not the relaxing evening that I had planned, but I got it done. Now, I get to stress for two days about using my sister's oven. I have cooked quite a few pies there in the past, but not using a stone. I have only cooked on screens there. Hopefully, her oven will cooperate, and the evening will be a success.

And now, I am going to practice opening dough to 16". Stretched plenty that size, just have not done it the way I am stretching the 12" ones now. I think I've got this!

Also, I wanted fresh basil for this weekend. The packaged "fresh" basil did not look good. Across the aisle, there were Organic basil plants. The plants had way more leaves than the packaged stuff. Obviously fresher. And will bear for several months. And , the plants were only 72 cents more than the packaged basil. (And grown not too far from here). Duh. Which one do you think I bought?

I have run into those bubble thin spots too when stretching. I'm still not sure how to avoid/fix this problem.

Usually what I do is flick it with my finger, it usually makes a small pin hole and the air will slowly seep out. After that, if I don't trust it I will just fold it over slightly and press it closed. Better than having the pie stick in the oven I suppose.

Fun night Saturday. Cooked for a small group, 12 folks, at my sister's house. First time using a stone in her oven. It went pretty good. The stone could not keep up with the pace. I really need to step up to a better stone. Other than slightly under cooked bottoms on a few pies, it went well. I only got a few pics, and no bottom shots. I was busy!

Fun night Saturday. Cooked for a small group, 12 folks, at my sister's house. First time using a stone in her oven. It went pretty good. The stone could not keep up with the pace. I really need to step up to a better stone. Other than slightly under cooked bottoms on a few pies, it went well. I only got a few pics, and no bottom shots. I was busy!

Got a late start making dough tonight. It was 11:15 when I finally put the dough balls to bed. I am eagerly awaiting the arrival of a new stone. My little Pampered Chef stone is not big enough. I ordered an 18x18x1 inch kiln shelf from Axner Pottery Supply. That should up my game a little bit. In the mean time, here are my ~ 280g doughs, just after balling.

Two of the four pies I made last night. They were really good, but I need more mass in my stone, to get better results on the bottoms (no pics). First is the "Dawn Renae", Italian Sausage, Canadian Bacon, Pepperoni, Red Onion, Bell Pepper. The last is my Margherita. I am eagerly awaiting my new stone!

Received my 18x18x1 kiln shelf today, and it fits in my oven! Running it through a cycle in the oven at max temp to make sure it is clean. I will give it a run with some pies this weekend. I want to get an IR thermometer soon, to see what kind of heat I can expect.

I really need to get an IR thermometer. Baked 3 pies Saturday night. Have no idea what the temp was on the stone, but the bottoms were not done nearly as well as I had hoped. With nearly 2 hours of pre-heating, I had hoped for better results.